This chicken fajita recipe has been in our family for over three decades. It is super easy to make and is always a crowd favorite. You can serve the chicken on tortillas with the peppers and onions or on a quesadilla, or both.
We also do a batch of the Churrasco steak, Carne Asada, or Al Pastor when we have a larger gathering just so there is some variety.
We serve it with all of the typical taco condiments and sides like sour cream, Pico De Gallo, guacamole, shredded cheese, Mexican rice, and red refried beans.
Chicken Fajitas
This chicken fajita recipe has been in our family for over three decades. It is super easy to make and is always a crowd favorite. You can serve the chicken on tortillas with the peppers and onions or on a quesadilla, or both.
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Servings: 4
Ingredients
- 1½ pounds chicken breast or thighs (or a combination) if using chicken breasts, cut in half lengthwise or flatten with a mallet until they are ¼ inch thick
- ½ cup tequila
- ½ cup orange juice
- ¼ cup lemon juice
- ¼ cup soy sauce
- 1 tbsp liquid smoke
- 3 tbsp olive oil
- 1 tbsp Italian seasoning or oregano
- 2 cloves garlic
- ½ tsp black pepper
- 1 red bell pepper seeded and sliced
- 2 large white onions sliced
Instructions
- In a medium bowl, mix tequila, orange juice, lemon juice, soy sauce, liquid smoke, olive oil, Italian seasoning, garlic, and black pepper
- Slice onions and peppers and place in resealable plastic bag
- Add the chicken and marinade; place in the refrigerator for at least 12 hours
- Grill the chicken over a medium heat
- While the chicken is grilling, pour the marinade, onions, and peppers into a stock pot and cook over medium high heat (make sure the mixture reaches 165 ℉)
- Once the chicken is done, let it rest for 5-10 minutes, then slice and serve with the onions and peppers
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